John's Westvleteren 12 Clone - Beer Recipe - Brewer's Friend

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John's Westvleteren 12 Clone

312 calories 24.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 120 min
Batch Size: 20 gallons (fermentor volume)
Pre Boil Size: 23.34 gallons
Post Boil Size: 20.34 gallons
Pre Boil Gravity: 1.082 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 312 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Tuesday August 31st 2021
1.095
1.013
10.8%
28.8
31.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
55 lb Dingemans - Belgian Pilsner Malt55 lb Belgian Pilsner Malt 37 1.6 82.1%
2 lb Belgian - Special B2 lb Special B 34 115 3%
5 lb Cane Sugar5 lb Cane Sugar 46 0 7.5%
5 lb Belgian Candi Sugar - Dark (275L)5 lb Belgian Candi Sugar - Dark (275L) 38 275 7.5%
67 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Northern Brewer4 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 22.15 44.4%
3 oz Domestic Hallertau3 oz Domestic Hallertau Hops Pellet 3.9 Boil 20 min 5.03 33.3%
2 oz Saaz2 oz Saaz Hops Pellet 1.9 Boil 20 min 1.63 22.2%
9 oz / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 601 B cells required
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 601 B cells required
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
64 - 80 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 601 B cells required
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 601 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Reverse osmosis water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.37 gal Strike 163 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 23.34 gal (93.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 11.34 gal (45.35 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 25.94 gal (103.74 qt). Suggest reducing strike water volume to 7.44 gal (29.76 qt) and adding 13.94 gal (55.74 qt) sparge/top-off. 21.38 85.5  
Strike water volume at mash thickness of 1.5 qt/lb 21.38 85.5  
Mash volume with grains 25.94 103.7  
Grain absorption losses -7.13 -28.5  
Remaining sparge water volume 8.56 34.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.78 3.1  
Pre boil volume 23.34 93.4  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.34 -1.4  
Post boil Volume (equipment estimates 20 g | 80 qt) 20.34 81.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 20.34 g | 81.4 qt) 20 80  
Total: 29.94 119.7
Equipment Profile Used: System Default
 
Notes

Mashing Instructions:
Dough malt into 120 degree water. Pull 35% of grist and decoct. Decoction should rest 15 minutes at 147 degrees and boil for 20 minutes. Add decoct to main mash and let rest for 1 hour at 150 degrees. Raise temperature to 160 and mash out.

Extra Ingredients:
Invert and concentrate sugar the week before. Stir constantly and lower heat. Sugar will become thin caramel.

Water should be very hard; similar to Dortmund or Burton-on-trent. High level of Sulfates, Carbonates, and Salts

Yeast:
Wyeast 3787 and White Labs WLP 530 (both Westmalle Strains) should be added right away

Wyeast 1388 (Duvel) and White Labs 550 (Le Chouffe) should be added on day 3

Slurry from bottle of Westvleteren 8 added three weeks into fermentation when gravity falls below 1.025.



Fermentation started at 65 degrees. Temperature raised 2 degrees a day until it reached 85 degrees. Massive starters or starter beers used in all cases.

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  • Last Updated: 2021-08-31 01:45 UTC